Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 med sweet potatoes
- 2 eggs, beaten
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 6 tbsp butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2/3 cup pecan halves
- for syrup
- 1/4 cup brown sugar
- 2 tbsp orange juice
- 2 tbsp butter
- =
Directions
Prehat oven to 375 °F. Peel and boil sweet potaoes until soft; cool slightly. Mash potaoes until creamy. Add eggs, brown sugarm orange juice, butter, cinnamon and cloves and mix well. Place in a lightly greased 2-quart casserole and smooth the top. Set aside. In a small saucepan over medium heat, warm brown sugar, orange juice and butter until melted. Arrange pcans on top of sweet potatoes and drizzle with syrup. Bake for 35 minutes, nutritional info per serving: 324 cal; 4g pro, 37g carb, 19g fat ((51%)